These Caprese Bone-In Pork Chops are juicy, golden seared pork chops topped with fresh marinated tomatoes, creamy burrata, fragrant basil, and sweet balsamic glaze for the ultimate summer inspired dinner. Crispy on the outside and tender on the inside, these thick cut pork chops are lightly coated in a seasoned parmesan crust, pan seared until beautifully golden, then finished in the oven for perfect texture every single time.
If you love classic caprese flavors and hearty comfort food, this recipe brings the best of both worlds together in one stunning meal. The warm, savory pork paired with cool fresh tomatoes and creamy burrata creates a meal that feels elevated while still being incredibly simple to make at home.
This recipe is perfect for summer dinners, date nights, entertaining guests, or anytime you want something that feels special without requiring complicated ingredients or techniques.
Why you’ll love this recipe!
What ingredients do I need?
- Pork Chops: Thick cut bone-in pork chops work best for this recipe because the bone helps retain moisture and flavor while cooking. Tomahawk pork chops create an especially impressive presentation, but any thick cut bone-in chop will work wonderfully.
- Olive Oil: Olive oil helps the pork chops sear beautifully while adding rich flavor to both the pork and the fresh tomato topping.
- Cornstarch and Flour: This combination creates a light crispy crust that browns beautifully while keeping the pork tender inside.
- Garlic Powder: Garlic powder brings savory depth and evenly distributes garlic flavor throughout the coating.
- Onion Powder: Onion powder adds subtle sweetness and savory flavor that complements the pork perfectly.
- Dried Parsley: Dried parsley adds mild herb flavor and balances the richness of the crust.
- Smoked Paprika: Smoked paprika gives the pork chops a slight smoky depth and helps create rich color on the crust.
- Dried Thyme: Thyme adds earthy, savory flavor that complements both the pork and the fresh caprese-inspired topping.
- Parmesan Cheese: Adds salty, nutty flavor directly into the crust and helps create an extra golden exterior.
- Vine Ripened, or Roma Tomatoes: Firm tomatoes hold their shape best and keep the topping fresh instead of watery.
- Red Onion: Minced red onion adds sharpness and crunch that gives the tomato topping extra flavor and texture.
- Fresh Garlic: Fresh garlic adds bold savory flavor and freshness to the tomato mixture.
- Fresh Basil: Fresh basil is essential for classic caprese flavor. It adds brightness, freshness, and that signature aromatic finish.
- Lemon Juice: Fresh lemon juice brightens the tomato topping and balances the richness of the pork and cheese.
- Burrata: Creamy burrata melts slightly over the warm pork chops and creates an incredible luxurious finish.
- Balsamic Glaze: Adds sweetness and acidity that balances the richness of the pork and cheese perfectly.
Recipe Variations
- Spicy Caprese Pork Chops: Add a few red pepper flakes to the tomato topping for heat.
- Pesto Caprese Pork Chops: Drizzle with basil pesto as well before serving.
- Grilled Pork Chops: Skip the coating for the pork chops and grill them instead!
Pro Tips
- Pat the pork chops completely dry before coating. Moisture is the enemy of a crispy crust, so taking the time to dry the surface helps the coating stick better and creates that beautiful golden sear.
- Thick cut pork chops are the key to juicy results. Thin pork chops cook far too quickly and can dry out before developing a proper crust. Thick cut pork chops give you time to build color while keeping the inside tender.
- Bone-in pork chops are highly recommended for the best flavor and texture. The bone helps insulate the meat during cooking, which keeps the pork extra juicy and tender. While any thick cut pork chop will work, bone-in chops will produce the best results.
- Use an oven-safe skillet if possible so that the pork chops can go directly from stovetop to the oven without losing heat or having to transfer pans.
- Let the skillet fully heat before adding the pork chops. If the oil is not hot enough, the coating can absorb oil instead of crisping properly.
- Avoid moving the pork chops too early while searing. Letting them sit undisturbed helps create a deep golden crust and prevents sticking.
- Use a meat thermometer instead of trying to guess. Pork chops can go from juicy to dry very quickly. Pull them from the oven around 140°F and they will continue cooking while resting to bring them to about 145°F.
- Rest the pork chops for at least 5 minutes before serving. This helps redistribute the juices throughout the meat instead of letting them run out onto the plate.
- Drain the tomato topping before spooning it onto the pork chops. Tomatoes naturally release liquid as they sit, and removing excess juice keeps the crispy crust from becoming soggy.
- Fresh basil makes a huge difference in this recipe. Avoid dried basil in the tomato topping for the best bright caprese flavor.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Bone-In Pork Chops: Use boneless thick cut pork chops if needed, but reduce cooking time slightly.
- Burrata: Fresh mozzarella can replace burrata.
- Vine-Ripened, or Roma Tomatoes: Cherry tomatoes may be used instead.
- Red Onion: Shallots can replace red onion.
Dietary Substitutions
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all purpose flour.
- Lower Carb: Skip the flour and use only parmesan and seasonings for a lighter crust.
- Dairy-Free: Omit the burrata and parmesan or use dairy-free alternatives.
Leftovers and Storage
- Refrigerator: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
- For best results, store the tomato topping separately from the pork chops to maintain freshness and texture.
- Reheating the pork chops: Reheat gently in a skillet over low heat or in a 300°F oven until warmed through. Avoid overheating or the pork may dry out.
- The tomato topping is best served fresh but can be refrigerated for up to 2 days.
- Freezing is not recommended once assembled because the fresh tomatoes and burrata do not thaw well.
But, I Still Have A Few Questions…
Can I use boneless pork chops instead of bone-in?
Yes, absolutely. Any thick cut pork chop will work for this recipe, but thick cut bone-in pork chops are the best option for keeping the meat tender, juicy, and flavorful. Boneless pork chops cook faster and are easier to accidentally overcook, so keep a close eye on the internal temperature.
What thickness of pork chops works best?
Pork chops that are about ½ to ¾ inch thick work beautifully for this recipe. Thicker pork chops allow enough time to develop a golden crust, while still staying juicy inside.
What internal temperature should pork chops be cooked to?
Pork chops should reach 145°F after resting. I recommend removing them from the oven around 140°F since the temperature will continue rising as they rest.
Why are my pork chops dry?
Overcooking is usually the culprit. Using thick cut bone-in pork chops and a meat thermometer helps tremendously. Also, letting the pork rest after cooking is essential for keeping the juices inside the meat.
Can I make these pork chops ahead of time?
The tomato topping can easily be made several hours ahead and refrigerated. The pork chops themselves are best freshly cooked for maximum crispiness and juiciness.
Do I have to finish the pork chops in the oven?
Finishing in the oven helps the pork cook evenly without burning the crust. If your pork chops are thinner, you may be able to finish them entirely on the stovetop.
Can I grill the pork chops instead?
Definitely. Grilled pork chops pair beautifully with the fresh caprese topping and add extra smoky flavor. Just skip the coating and grill over medium-high heat until the internal temperature reaches 145°F.
Why use cornstarch in the coating?
Cornstarch creates a lighter, crispier texture and helps the coating brown beautifully without becoming heavy.
What should I serve with Caprese Pork Chops?
These pork chops pair wonderfully with roasted potatoes, pasta salad, grilled vegetables, garlic bread, risotto, or a fresh green salad.
What does burrata taste like?
Burrata tastes similar to fresh mozzarella but much richer and creamier thanks to its soft stracciatella-filled center.
Is this recipe good for entertaining?
Absolutely. These pork chops look incredibly impressive while still being surprisingly simple to prepare, making them perfect for dinner parties, summer entertaining, or date nights at home.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Caprese Bone-In Pork Chops
Ingredients
Pork Chops
- 2 large bone-in pork chops about ½–¾ inch thick, tomahawk cut used here
- 2 tablespoons olive oil
- 2 tablespoons cornstarch
- 2 tablespoons all purpose flour
- 1 tablespoon grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ½ teaspoon dried thyme
Tomato Topping
- 4 Roma tomatoes or firm vine tomatoes, diced medium
- ½ red onion minced
- 1 garlic clove minced
- 2 tablespoons fresh basil julienned
- 1 tablespoon olive oil
- Juice of 1 lemon
- Salt and pepper to taste
For Serving
- 1 ball burrata torn
- Balsamic glaze
- Olive oil drizzle
- Shaved parmesan optional
- Fresh basil optional
Instructions
Prepare the Pork Chops
- Preheat oven to 425°F.
- In a shallow bowl, combine the cornstarch, flour, parmesan cheese, garlic powder, onion powder, parsley, kosher salt, black pepper, smoked paprika, and dried thyme.
- Pat the pork chops completely dry with paper towels.
- Coat all sides of the pork chops evenly in the flour mixture, pressing gently so the coating adheres well.
Sear the Pork Chops
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat.
- Add the pork chops and sear for 3–4 minutes per side until deeply golden brown and lightly crisp.
- Transfer the skillet to the oven and cook for another 8–10 minutes, or until the internal temperature reaches about 140°F.
- Remove from the oven and let rest for 5 minutes. The temperature will continue rising to approximately 145°F while resting.
Make the Tomato Topping
- While the pork chops cook, combine the diced tomatoes, red onion, garlic, basil, olive oil, lemon juice, salt, and pepper in a bowl.
- Toss together and allow the mixture to marinate while the pork rests.
Assemble
- Spoon the tomato topping over the rested pork chops, draining excess liquid before adding.
- Tear the burrata over the top.
- Finish with balsamic glaze, a drizzle of olive oil, shaved parmesan, and extra fresh basil if desired.
- Serve immediately.
Notes
- Any thick cut pork chop will work for this recipe, but thick cut bone-in pork chops are best for keeping the meat tender, juicy, and flavorful.
- Use a meat thermometer for the most accurate results and avoid overcooking.
- Drain excess liquid from the tomato topping before serving to keep the crust crisp.
- Fresh burrata and basil make a huge difference in flavor and texture.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.